Chorizo and potato soup
Spicy Mexican chorizo turns the broth brick red and smoky around tender potatoes, finished with lime, cilantro and crumbled queso fresco.
- 45 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.11 a serving
- 370 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1½ lb Yukon Gold potatoes, diced
- 9 oz Mexican chorizo, casing removed
- 1 can diced tomatoes and green chiles, with the juice
- 2 chicken bouillon cubes, check the box: most cubes make 2 cups each
- 1 lime, juiced
- ¼ cup cilantro, chopped
- ½ cup queso fresco, crumbled (optional)
From your pantry
- 4 cups water
- ½ tsp ground cumin
Each serving has about 370 calories, 14 g protein, 42 g carbs and 17 g fat, and costs about $2.11 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
- No queso fresco? Cotija cheese or feta cheese works.
Steps
Tap an underlined word for a quick explanation.
the onion and potatoes and the garlic.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Cook the chorizo in a large pot over medium heat, breaking it up, until it’s cooked through with no pink and the fat is bright red, 6 to 7 minutes.
Medium heatTimer: 6 min 30 sec
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Add the onion and cook for 4 minutes, until soft, then stir in the garlic and cumin for 30 seconds.
Medium heatTimer: 4 min 30 sec
Add the potatoes, tomatoes with green chiles, water and bouillon cubes and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Turn the heat to low, set the and for 20 minutes, until the potatoes are tender.
Lid ajar. Lid ajar means resting the lid on the pot slightly off-center, leaving a small gap. Some steam escapes, so the sauce thickens and doesn’t boil over, while most of the heat stays in.
How you’ll know: A thin wisp of steam drifts out of the gap, and the pot bubbles gently without spilling.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 20 min
Dolly’s tip: Mexican chorizo is raw and very soft. It melts into the broth, which is exactly what gives this soup its color.Stir in the lime juice and cilantro, taste for salt, and serve topped with queso fresco.
Food safety: If you’re pregnant, buy queso fresco labeled “made with pasteurized milk,” and for extra care, warm it until it’s steaming hot.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
